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Save up to 70% on all FURI knife sets listed under the Mother's Day Sale!
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Mother's Day Sale: FURI Knife Sets up to 70% off (Eg. Furi 7 Pc Block $199 Save 64%) @ House of Knives
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Store RepHouse of Knives on 23/04/2019 - 13:11 houseofknives.com.au (676 clicks)
Last edited 23/04/2019 - 13:38 by 1 other user
Last edited 23/04/2019 - 13:38 by 1 other user
This is part of Mother's Day deals for 2019.
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Unfortunately, I found out my mum only like the FURI cup.
What are these like to use? The handles look very uncomfortable compared to Wustofs.
I agree, I personally find them a bit 'slippy' more as the critical issue where the handle is concerned especially if using with wet hands which is common when creating in the kitchen. I'd certainly and by far prefer using Wustys'.
I have extensively used both (and many others for that matter).
Wushofs' can be gripped much better IMO & sharpen up is easier/better. Furis' are good but after many years of use the heels naturally move up as the edge wears with general use, miss-use and required sharpening. Eventually a hole develops as the heel 'rises' closer toward the handle. Mind you this is usually after many years of use. I've seen this happen to many Furi knives. I wish they'd solidify the upper heal (instead of being hollow) so this wouldn't happen but suspect they would reason that it would affect balance in some way. Some like a lighter knife (eg hollow) and others like something with a bit of 'weightiness' about it. I like both for different purposes, but that's another story.Furis' are certainly not my last choice in knives, but the Wusthofs' are easily in my top 10 list, certainly where reasonably priced/quality knives are concerned. But alas, I do lean towards German, Brazilian (and some others) knives. I believe they more easily respond to sharpening and have good edge retention generally speaking. Jap' knives are good but too expensive and require more expertise IMO. Great cutters, but more for the meticulous/expert types… which is fine!!!
I would add, I fully accept that there are many a Furi' knife fan, and that is ok!!! :O] They are not a 'bad' knife by any means!!!
They are a 'robust' knife and forgiving… Jap's knives are NOT so forgiving as the harder metals' 'cons' mean that they are more brittle.
The 'pros' (though debatable IMO) is that they are said to have better edge retention. I have not necessarily found this to be the case in my experience. I certainly know of many a Jap' knife owner who has a teary' story or two to tell of one of his $400+ Jap' knives chipping BADLY or completely snapping in half after the knife slipped off a counter and onto the floor in a kitchen. A very rare occurrence with non Jap' knives. Never heard of it happening to a Vic' thats for sure and in support of the Op' never heard of it happening to a Furi' either. For the more patriotic Furi knives are Australian made to their credit if I understand correctly. A very good reason to consider Furi I hope most here would agree!You seem very knowledgeable. I've got a Victorinox 21cm (maybe 22cm?) rosewood cook's knife - something like this and am quite happy with it when it's sharp, but I have to sharpen after probably every third use to maintain it. I have this sharpener which works well and is pretty foolproof.
The Victorinox is really light weight but I'm looking for something a bit more robust, maybe with a bit more weight to it and that will hold its edge longer. I'm also looking for something that is easy enough to sharpen with a device similar to the above so I don't screw it up.
Is there something you'd recommend? Any entry-level Wusthof's that might be good?
Thank you. I have a lot of respect for Vic' knives. Not so expensive, most anyone with average sharpening skills can create a…. workable edge. If you are having to sharpen it more often than you think you should consider having it sharpened by a pro'. If they are good they will create a 'taper' which may well result in better results when you do your edge maintenance and it sounds like you do put at least some effort into this. When a decent taper is created it is my belief that consequential sharpening done by the owner will be more effective & satisfying. Have a look at any knife that hasn't been pro' sharpened for a while, you'll be hard pressed to see virtually any taper. I'm not a fan of 'pull through' sharpeners at all but prefer to use an abrasive steel to touch up my knives.
This is a huge issue amongst those who appreciate super sharp knives and there a millions of differing opinions and practices thus again I often state that these are my opinions only. I fully accept that others very staunchly defend their brands & techniques. With such things many are chronically egotistical and argumentative in the industry. But back to your comments… yes, many Vics' are lightweight, though there are larger more heavier ones which you may not be aware of. My knives at home are razor sharp. BUT I still have to do my edge maintenance. Depending on use (and who uses them) I touch them up once or twice a week…. with an abrasive steel. I don't much believe in 'honing' steels (they typically have straight lines from top to bottom and round in shape).
Any I'd recommend… yep' Wustys' are awesome IMO. I find that most German and Brazilian knives (and some others) also make super good knives. The Ivo' & Nella' brands always please me… and not too expensive.
The more expensive Scanpans are surprisingly good, maybe give a miss to the el' cheapo' ones they make though. Another big surprise… the 'Kiwi' brand knives cut amazingly when sharpened despite the fact that they are very low priced, but more regular maintenance is required. Made in Thailand and not a 'pro' category knife, but still I like em'. Zwillings are great, but lighter than Wustys'. I think your on the right track in considering them.
Not all expensive knives are great and not all cheap ones are bad that's for damn sure! Pick up just one Wusty' and try it out. I doubt you'll be disappointed, certainly over the long term.Some great advice, you have definitely shaped my choice for Wustofs. Is there any particular piece set you would recommend? I cook daily but tend to use a food processor for slicing stir fry veges almost daily. A set that deals mainly with meat slicing and slicing larger fruit/veges into chunks would be ideal. I basically have no decent knives except for my steak knives.
Selection of knives is a very subjective matter. Some say that 3 knives are sufficient. I'd find only having 2 knives to utilise frustrating.
BUT… I also feel suggesting that 3 knives, usually being something like, a 'Santoku' style, a 'Chefs' knife and … let's say a 'utility' knife are a 'good' combination with such limitations.
I for example feel that bread and tomato knives are commonly undervalued and underestimated. Shame IMO as they are GREAT to have around! SO, getting back to your question… well probably the combination as suggested is 'workable'. Certainly having a Chefs' knife and a 'Santoku' style to me are essential. So maybe consider starting with a Chefs' knife and a Santoku' & a bread knife (SO versatile!). I really struggle with the '3 knife theory'. Something else to remember, if you want to 'chop' something consider using a cleaver! 'Chopping' with a knife is hellish on a delicate/sharp edge. Use knives for slicing and only to the point of getting through the food!I've seen many a bread board with DEEP knife cuts! (not a cleaver in sight). Sometimes I like that a cleaver is referred to as a 'chopper' because that is a better way to remember what they are better used for. The more 'brutal' the work, but more 'brutal' the implement, the more delicate the food perhaps the more 'delicate' the knife should be… Think of the initial chopping of a chook… yep, a cleaver (chopper)…. now think of Sushi… yep, a nice narrow edged knife! This is also somewhat dependant on the size for example. A HUGE fish at the markets might be being chopped up with a HUGE knife, but is this what most of us come home from the fish market with?
Or a cleaver… I've seen HUGE cleavers. I distinctly know a very big Chef (Islander) and he has a huge cleaver in his collection that most others couldn't use. He is extremely strong and I'd bet he could chop a beef carcass in half with one or two slams! I'd have no chance using that cleaver, it's simply way to heavy for me and I'm relatively strong.As to getting through larger/heavier fruit and veggies… probably a good/sturdy ~ 10-18 inch Vic' is what I'd suggest. It's a hell of a thing to cut through raw pumpkin so I'm all ears if someone knows more about this than I. Sometimes I think a BAND SAW would be effective for those who have to cut a lot of the stuff… maybe some do!
Reminds me of cutting tomatoes… use an 'actual' tomato knife (serrated), a bread knife OR a very well sharpened (thinner edged) knife. The cellular structure or the skin of a tomato (& onion!) is an amazing thing in itself.
Depending on the age and variety of a tomato (outer layers of onions - take them off!) it can often be challenging for knives to get through, certainly the ones that are only sharpened in an average to mediocre way. Hope that helps! Oh, love that you have good steak knives. So nice to have and use with a great steak! Smart restaurants keep em' sharp as have an effect on how people feel about the restaurant after having eaten there. It is a bad idea for restaurants and cafes etc to have dull knives IMO. Certainly a Chef with a dull knives is not likely to be very happy and greatly hinders his or her creative flow… takes the 'joy' out of cooking. Dumb restaurant, cafe owners & chefs don't value truly sharp knives. If they are not aware of this they should be putting lids on jars in some jam processing plant instead really. :O] (no offence to jam jar lid installers!)
Price in title?